GINGER CHICKEN UDON NOODLES/#COOKING#homemadecooking

Cook the udon noodles according to package instructions. Drain and set aside.

In a large pan, heat the sunflower oil over medium heat.

Add the grated ginger to the pan, sautéing until fragrant, about 1 minute.

Add the sliced boneless chicken thighs to the pan, cooking until browned and cooked through, about 5-7 minutes.

Stir in the diced cabbage and bean sprouts, cooking for an additional 3-4 minutes until the vegetables are tender.

Add the cooked udon noodles to the pan, along with the soy sauce, rice vinegar, and mirin, and toss everything together to combine.

Remove from heat and garnish with chopped spring onions before serving.

Equipment Needed

Spice Level:

Dietary